It smells and feels like the turn of the equinox on this thunderous Thursday evening. That certain crisp current was swirling around all day today bringing along those familiar September showers. It’s one of my favorite seasonal sensations, you know that toasty feeling that fills your tummy with a little Fall Fire.
I took this ominous occasion to partake in a rather festive Autumnal beer. The rustic Ochre hue of this Oktoberfest select caught my eye amongst the usual six packs chilling in the fridge. In all honesty is was really the hilarious scarecrow on the bottle that sealed the deal.
So, after thinking over my options for an appropriate accompaniment, the copper colored carrot won out over the others.
These mini Carrot cupcakes were comforting, spicy, and full of honest goodness. The cinnamon, clove, and nutmeg hints throughout the cakes really complimented the rich malted flavor of the beer. Plus, I tried a lighter, airier cream cheese frosting as sometimes it can be a tad overwhelming.
I averaged about 3 mini cupcakes per Dundee, but that’s just me.
Mini Carrot Cupcakes
1 Stick unsalted butter (melted and cooled down a bit)
1/2 Cup Sugar
1/2 Cup Brown Sugar (I tend to lean towards the dark brown)
2 Jumbo Eggs
1 1/4 Cups AP Flour
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
Dash of Ground Nutmeg
Pinch Ground Cloves
1 1/4 Cup Carrots (grated)
Zest of half a medium sized Orange
Preheat oven to 350 degrees and prepare mini muffin tin with liners.
In a medium bowl combine the sugars. In a separate small sauce pan melt the butter and cool for about 2 minutes. Add the butter to the sugar and whisk together, then add the eggs one at a time until fully incorporated. Set aside.
In another medium sized bowl combine the dry ingredients and toss in the grated carrots and zest. Combine this mixture with the wet ingredients in two batches, until the batter comes together. Scoop about 1 full tablespoon into each mini tin. Bake for 12-14 minutes, or until a toothpick comes clean out of the center. Let cool before adding frosting.
Whipped Cream Cheese Frosting
8 Oz. Cream Cheese (softened)
1 Cup Granulated Sugar
1/8 teaspoon Salt
1 teaspoon Pure Vanilla Extract
1 1/2 Whipping Cream (chilled)
While you are letting your cupcakes cool take a medium sized glass or metal bowl and put into your freezer (great trick to make whipping your cream a little faster). When it has been in there about 15 minutes beat the whipping cream on high until stiff peaks form, then place the bowl back in the freezer.
In a separate bowl beat together the cream cheese, sugar, salt, and vanilla until smooth and you can feel no granulated sugar crystals (go ahead, give it a big taste). Set in fridge for about 10 minutes.
Next, fold the whipped cream into the cream cheese mixture.
It is wonderful! Lighter than classic cream cheese frosting, but encompasses all of the flavor you want to go with your Carrot Cakes.
Lastly I just mixed up some chopped walnuts, brown sugar, and a pad of butter and toasted them together in the oven for a few minutes. Let this cool and sprinkle on top of your frosted cupcakes for an added texture.
Enjoy on a rather drab evening for your well-being!
tipsykitchen 
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